From the Sea

I found some Atlantic salmon at my local Pathmark.  It looked good, and (while farm raised and fed feed for color) had a nice body and fat striation.  We haven't had fish in a while so I threw cation to the wind and picked up 3 portions.  I figure I can feed the two of us, and me for dinner tomorrow out of these three slabs.  If The Mrs. is particularly hungry she can have two portions.

I have seasoned the fish with salt and pepper, then sprayed with olive oil (using my new kitchen gadget the olive oil atomizer) and have placed them skin side down my black oven sheet.  (over foil for ease of cleaning)  I will introduce them into a VERY hot oven (490 because of the foccacia I am baking as well) on the top rack and hope for them to be done in 10 minutes or so.

I will put the fish in the oven as soon as the rice comes out.

The rice is 1.5 cups of water brought to a boil
1 cup of rice poured into the boiling water
Stir with a fork or chopsticks and put the lid back on the (oven proof) pan
When it all comes back to a boil, put the entire thing into your oven for 20 minutes.
After 20 mintues take the pan out and let it rest for 10 minutes
After the 10 minutes, take the lid off the rice, fluff with a fork (or chopsticks)
The rice should be soft and fluffy.
NB: there is very little chance of burning the rice during this as there are no "hot spots" on the pan and the heat is even all around.
Also: so long as the oven temp. is above 350 and below melting point of the pan, the water will do it's thermal insulation trick and keep the rice at optimal cooking temperature.  I have used this technique for years and have (with the exception of a few *magnificent* faliures) had good results.

I will pull the fish when it flakes nicely under the fork (about 10 minute as I said above) and let it rest while I assemble the rice on a plate.

It is a simple dinner, but tasty and vaguely nutritious.

Dinner is served!

We won't mention the brownies for desert.